I don’t know what the typical dining scene is in Tijuana on a weekday but i was very surprised to almost have the entire restaurant to myself for lunch. Javier Plascencia had a place right down the street from my new apartment but unfortunately it closed before I moved. My lunch at Mision 19 was lovely as was the service and for a minute I really wasn’t sure where I was but I wouldn’t have guessed Tijuana. If you find yourself in Baja California absolutely seek out one of Plascencia’s spots.
Tacos El Franc
I really hope that some of the rumors of Mexican taco spots moving north of the border come to fruition. These were delicious and ridiculously cheap.
Mexico City’s traffic is so terrible that we spent most of the day going to and from lunch but it was completely worth it for the guacamole cart alone. I think the Eater article calling this the best restaurant in Mexico city was a bit too much, but its still an must-do. No dish descriptions because we muddled through ordering from an only spanish menu.
For pre-dinner cocktails we headed to Limantour’s Polanco location which was close to dinner. Great drinks and space and I think deserving of its place on World’s 50 Best.
How Quintonil is even in the World’s 100 Best, let alone currently at number 22 is one of the many reasons the list is complete bs. From the moment we sat down service was confused and just poor as if the right hand did not know what the left was doing. And despite having inquired ahead of time, they seemed perplexed that we had brought some wine and almost did not know what to do with it. I made it through the escaroles but when we got to the peas in a chia and tomato broth dish, which was pretty terrible, I had wished so much that we had booked Pujol for a second night in a row.
cactus ceviche with beetroot and orange
shrimp “flauta” with a squash blossom “aguachile”
seafood “vuelve a la vida” ear shell clam, beef tongue with noisette spices
charred avocado tartare with escaroles and mexican herb chips
peas in a chia and clarified tomato broth and smoked lard
trout “puerto nuevo” style, with fermented cabbage and sea weed mojo
dry aged duck breast with bitter almond and habanero puree, with hibiscus and figs
six and twelve month aged Ramonetti cheese, mandarin, honey and pumpkin seed
frozen mousse of roasted banana, cateja and basil